In Recipes

Serves:  6

Preparation Time:  30 minutes, plus overnight to set

Cooking Time:  30 minutes



360ml double thick cream

300ml full cream milk

100g caster sugar

6 cardamom pods, squashed

2 gelatin leaves

Pistachio Crumble:

100g flour

150g caster sugar

Pinch of salt

80g butter, cubed at room temperature

100g pistachios, roughly chopped

Rosewater-Honey Drizzle:

60ml honey

40ml rosewater

Dried rose petals

Fresh edible flowers



Put the cream, milk, castor sugar and cardamom pods in a pot over a medium heat. allow to simmer for 3 minutes, then remove from the heat.

Soak the gelatin leaves in cold water for 5 minutes. Squeeze out the excess water, then add to the pot of cream. Stir through and allow to sit for 10 minutes.

Pour the liquid through a sieve into a jug. Divide the mixture between six molds/ramekins, then place in the fridge to set overnight.

Pistachio Crumble:

Preheat the oven to 180C and line a baking tray with baking paper.

Put your flour, caster sugar and a pinch of salt together in a bowl and mix to combine.

Add the butter cubes. Use your fingers to rub the butter into the flour mix until all the butter is mixed through.

Add the pistachios and mix through. Scatter the mixture on the lined baking tray then bake in the oven for 20-30 minutes, until golden.

Allow to cool.

Rosewater-Honey Drizzle:

Put the honey and rosewater into a small pot over a medium heat. Whisk together and allow to simmer for 5 minutes. Remove from the heat and allow to cool completely.

Place a spoonful of the crumble onto six plates. Then place a pannacotta on top of each. Sprinkle an extra bit of crumble on top of each.

Drizzle over the rosewater-honey. Garnish with dried rose petals and fresh edible flowers.

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